It’s almost summer, and we deserve cake.
I am so excited to share with you 2 pieces of good news about TasteFood. It’s been a little quiet here on the blog lately, in large part due to 3 book projects I’ve been busy working on. I am happy to announce that the first book The Little Pink Book of Rosé, is now available for pre-order! It’s a light and sparkly little gift book, filled with quips, quotes and fun facts about rosé (my favorite summer wine), as well as 20 sweet, savory, and drinkable rosé recipes which I developed.
Now for the second piece of big news: As of June 8, TasteFood will be a syndicated weekly column coming to a newspaper near you! This means that you will be able to read TasteFood in many of your local papers throughout the U.S. each week. Once the dust settles, I’ll be developing a newsletter that will tie in news about my cookbooks, blog, and column. Finally and most importantly, I would love to hear from you! Leave a comment, ask questions, let me know about recipes, cuisines, or cooking topics you would like to read about, either here on the blog or the email address provided in my column – your feedback is highly valued!
So, now it’s time for cake…
While nothing beats fresh sun-sweetened strawberries, au natural or swiped through a dollop of whipped cream, put aside a pint or two to make this simple cake. It’s light and simple, gently sweetened and generously studded with as many strawberries you can fit. I halved the jumbo-sized strawberries in the pictured cake, but recommend quartering them if very large, so they’ll begin to break down while baking, making a luscious juicy mess. Serves 6 to 8.
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large
1. Preheat the oven to 350°F (180C). Butter a 9-inch (23cm) pie or gratin dish.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
3. Combine the butter and the 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla and almond extracts, and 1 teaspoon lemon zest. Add the flour and mix to thoroughly combine without over-mixing. 4. Pour the batter into the prepared dish and spread evenly. Arrange the strawberries, cut-sides down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy – and reserve the rest for serving. Sprinkle the top of the cake with the 1 tablespoon sugar.
5. Bake the cake until the top is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack and sprinkle with 1 teaspoon lemon zest. Cool slightly and serve lukewarm or at room temperature with whipped cream and extra strawberries (if you haven’t already eaten them!)
19 thoughts on “Strawberry Cake and TasteFood News”
That’s wonderful news, I can’t wait for your column in our local paper. The strawberry cake looks delicious , very European.
Thank you, Gerlinde. I agree – the simplicity of the cake reminds me of cakes I ate in Europe, too.
That’s amazing news Lynda! Congratulations! I will be on the lookout for your column here on the east coast.
Thanks, Heidi! I am still looking forward to catching up with you in person!
If this is the same strawberry cake that was in one of your previous posts than I can vouch for it’s deliciousness! 🙂
PS. I ordered and received the Soup for Syria cookbook and it is a beautiful book! Thank-you for letting us know about it!
It is the same recipe, with a few little tweaks. I am glad you like the book!
Lynda, This is outstanding news and both Larry and I are so happy for you, the most deserving food writer to pluck this golden apple. xoxo
Thank you, Liz xx
This looks amazing!! great work (:
Way to go. You and your lovely food ideas should be shared with many.
Congratulations on syndication. What an accomplishment.
Sara and Tim
Thanks so much, Sara.
Such exciting news!!! Well done!
Congratulations Lynda! That’s great you writing for this magazine !
You have always made amazing food !
The strawberry cake does remind me of Denmark!
I’m going to try it out !
Warmest regards , Julia
Thank you, Julia. I hope you and your handsome family are well!
Congratulations! Wonderful news, on all counts!
The strawberry cake looks amazing, by the way… would love a piece for lunch. yes. lunch. why not, right? 😉
Comments are closed.